1/4 cup each packed brown sugar, paprika1 Tbsp. each garlic powder, onion powder1 tsp. each Kosher salt, cayenne pepper and ground cumin1 boneless pork roast (4 to 5 lbs.)Soft rolls for making sandwichesCombine spices in small bowl. Rub all over surface of meat. Wrap meat tightly in plastic and refrigerate overnight.Remove plastic and place meat in slow cooker. Cook on HIGH 4 to 6 hours or LOW 8 to 10 hours or until fork tender. Remove from slow cooker and let cool, loosely covered with foil, 20 minutes. Shred meat, discarding any fat as you go, using gloved hands or 2 forks. Return meat to juices in slow cooker and heat on HIGH 20 minutes or until heated through.Serve on soft, fresh rolls.Tip:This is a great idea when you're having a crowd of people. Start it early in the morning, and once it's done, keep it warm in the slow cooker (some slow cookers have a WARM setting, which is ideal, but LOW will suffice).